Canned Pretzel Bites

Source: https://southernbite.com/canned-biscuit-pretzel-bites/

Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 32 bites


Ingredients
1 (16.3-ounce) can refrigerated biscuit dough (8 biscuits)
2 cup warm water*
1/4 cup baking soda
4 tablespoons butter, melted
coarse salt

Instructions
Preheat the oven to 425°F and line a large baking sheet with parchment or a silicone baking mat.
Cut each biscuit into 4 pieces and carefully roll each piece into a ball. Use a knife to make a small slit in the top of each ball of dough.
Pour the water into a medium bowl and whisk the baking soda in until it has dissolved.
Dip each dough ball into the baking soda water and place it, slit side up, onto the prepared pan.
Brush the dough balls with the melted butter and immediately sprinkle with coarse salt.
Bake for 8 to 9 minutes or until deep golden brown. Serve immediately.
*I made TWO batches and I had enough water/baking soda mix and butter left from the first batch that I didn't need to do more for the second batch.

Sweet Potato-Peanut Butter Muffins

Flourless Sweet Potato Peanut Butter Muffins

Source: https://thenaturalnurturer.com/one-bowl-peanut-butter-sweet-potato-muffins/
Yield: 10
Prep Time: 5minutes
Cook Time: 18minutes
Total Time: 23minutes

Ingredients
1 cup smooth unsweetened peanut butter
(I just used regular PB) 1/2 cup cooked and mashed sweet potato
3 eggs
1/2 tsp baking soda
1/4 cup maple syrup or honey
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground ginger

Instructions
Preheat your oven to 350°F and line a muffin tin.
Combine all ingredients in a food processor or bowl. Mix until smooth and all ingredients are incorporated evenly.
Using a 1/4 cup measuring cup, portion batter out between lined muffin tin holes.
Bake for 16-18 minutes or until the muffins have an internal temperature of 200℉
Let cool for 15-20 minutes and then enjoy! Store leftovers in fridge for up to a week or in freezer!

Notes
You can also sub the sweet potato with pumpkin or butternut squash! Still veggie-loaded. Still delicious!

Strawberry Oatmeal Muffins

 Source: https://www.savorynothings.com/strawberry-oatmeal-muffins/

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

Ingredients
1 cup quick-cooking oats, uncooked*
½ c. brown sugar packed
1 cup Greek yogurt OR light sour cream
⅓ cup oil
1 egg beaten
1 teaspoon vanilla extract
1 cup all-purpose flour plus some extra for the strawberries
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup chopped strawberries+

Instructions
Preheat the oven to 400°F . Line a 12 cup muffin pan with paper liners.
Combine wet ingredients: Add oats, brown sugar, Greek yogurt, oil, egg and vanilla extract to a medium bowl and mix very well. Set aside for 5 minutes. (See notes below.)
Mix dry ingredients: In the meantime, mix flour, salt, baking powder and baking soda in a large bowl until evenly combined.
Mix the strawberries with 1-2 tablespoons of flour in a small bowl.
Combine the batter: Add the wet ingredients to the bowl with the dry ingredients and stir just until combined. Batter will be lumpy. Do not use a whisk! Fold in the strawberries with 2-3 stirs.

Evenly divide the muffin batter between the prepared muffin cups. Bake on the middle rack for 20 minutes or until a toothpick inserted into the middle comes out mostly clean.
Cool the muffins in the pan for 5-10 minutes, then remove and cool completely on a cooling rack.

Notes
*Quick oats or old-fashioned both work; if using old-fashioned soak them for 5 minutes longer than the recipe indicates. (Do not skip soaking the oatmeal: The oatmeal must be soaked in the wet ingredients. +Strawberries: fresh and frozen both work; frozen are a little cheaper but need to be thawed for around 10 minutes so they can be safely diced. (Do not skip flouring the strawberries: Flouring the strawberry helps to keep them from sinking to the bottom of the muffins. It also helps to contain their juices so the muffins are less likely to stick to the liners.)

Freezer instructions
To freeze, put into a freezer bag and label with the name and date. Freeze for up to 3 months.
To defrost, unpack and place on a wire rack on the counter for a couple of hours. Warm in the microwave for a few seconds, if desired.

Buttery Soft Pretzels

Buttery Soft Pretzels 

Prep Time: 3 hours

Cook Time: 12 minutes
Total Time: 3 hours, 12 minutes

Ingredients 

1 pkg. Active yeast (2 1/4 tsp)
1 cup warm water
¼ cup honey
3 cups bread flour
1 ¼ teaspoon salt
Water
3 tablespoons baking soda
1 egg
6 tablespoons butter
coarse salt

Instructions
In a small bowl, mix together yeast and warm water. Let start to work and activate for 10 minutes. Stir in honey.
In a large mixing bowl, add flour and salt. Stir in activated yeast mixture. Using a dough hook, knead for about5-6 minutes.
Place dough in a lightly oiled large bowl. Cover with plastic wrap and let rise until doubled in size, about 1½ hours. After it has doubled in size, punch the dough and let rise again for 45 minutes.
Heat oven to 450 degrees.
Pour 6 cups of water into the 12-inch skillet and add baking soda. Bring to a boil over high heat.
Divide the dough into 6 or 8 pieces, depending on how large you want your pretzels to be. Roll each piece into a 20 inch long rope; shape each rope into a pretzel shape.
Using a slotted spoon, gently place the pretzels into the boiling water for 45 seconds. Remove the pretzels with a slotted spoon and drain well. Place onto the silpat or parchment paper lined baking sheet.
In a small bowl, beat the egg to make an egg wash. Brush egg wash ove pretzels. Sprinkle with coarse salt.
Bake for 11-15 minutes, or until the pretzels are golden brown.